Sauté sesame seeds in olive oil in a large skillet over medium-high heat until sesame seeds start to brown. Add garlic, green onion, & green beans and cook 5 minutes. Stir in the rest of the ingredients and cook until green beans are tender-crisp, 2-3 minutes more.

Waldan Salad

Ingredients:

2 cups diced Granny Smith apples

1 cup diced jicama– small sized pieces

1 cup diced carrots

1cup dried cranberries

1 cup chopped almonds

Dressing:

½ cup Sun Harvest plain yogurt

2 Tbs. Sun Harvest apple cider vinegar

3/4 cup brown rice syrup

¼ cup rice milk

1 Tbs. poppy seeds

Preparation:

Combine salad ingredients in a large bowl. Whisk dressing ingredients together in a separate bowl. Pour as much dressing as you like and mix well.

SIDES

Grilled Baby Potatoes

Ingredients:

1 lb red potatoes

6 Tbs. Sun Harvest olive oil

2 Tbs. Sun Harvest balsamic vinegar

2 Tbs. minced garlic

1/4 small onion

1 bunch fresh rosemary– soaked in water for 20 minutes

Preparation:

Microwave potatoes until they are about half way done. When cool, cut in half. Put olive oil, vinegar, &garlic in a lock-top bag. Grate onion over the bag to catch all of the juice, using a fine grater. Add potatoes to the bag & toss to coat. Let rest for 20 minutes or more. Put rosemary down into the BBQ by the flames to make smoke. Grill potatoes on both sides until golden brown, with the lid closed. Salt & pepper both sides to taste.

Fruit Salsa & Cinnamon Chips

Fruit Salsa

Ingredients:

1 cup chopped fresh strawberries

1 Fuji apple– cored & diced

2 kiwis– peeled & diced

2 bananas– peeled & diced

1 Tbs. fresh lime juice

6 tsp. brown rice syrup

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Sun Harvest baked blue tortilla chips or cinnamon chips

Preparation:

Mix fruit, rice syrup, vanilla, & spices in a bowl. Cover and refrigerate for about 20 minutes. Serve with tortilla chips, cinnamon chips, or cinnamon pita chips. Enjoy as soon as possible; fresh cut fruit doesn't last long in the refrigerator.

Cinnamon Chips

Ingredients:

3 Tbs. brown rice syrup mixed with

3 Tbs. water &

1 Tbs. cinnamon

6 corn tortillas or whole wheat pitas

Preparation:

Brush a thin layer of honey on each tortilla/ pita. Cut into wedges. Bake @ 250˚, turning occasionally, until crisp.

Sauté shallots & coconut oil over medium-high heat in a large skillet until shallot starts to sweat (render juice) Add zucchini, garlic, & ginger. Cook until zucchini is almost done. Stir in the rest of the ingredients and continue cooking until zucchini is done and sauce thickens.

Finely grate onion over a small sauce pan to catch all juice. Whisk in the rest of the ingredients. Cook over medium heat until sauce thickens.

Salmon Pouches

Ingredients:

4 six-ounce salmon filets

1 handful fresh green beans

1 small zucchini

1/3 medium red onion

1 carrot

1/3 red bell pepper

2 Tbs. chopped fresh cilantro

2 Tbs. orange juice

2 Tbs. Bragg's liquid aminos

2 Tbs. brown rice syrup

Black pepper

8-12 napa cabbage leaves

4 squares parchment

Preparation:

Preheat oven to 400˚. Slice all vegetables, except cabbage, very thin (even green beans) to make strips. Mix together in a bowl with cilantro, orange juice, aminos, & rice syrup. Pepper to taste. Place cabbage leaves in the center of parchment then top with a piece of salmon. Use enough leaves to make cabbage bed 2" bigger, all the way around, than your fish. Put 1/4 of vegetable mix over fish (juices too). Encase with another cabbage leaf(ves) on top. Pull opposing ends of parchment together and roll down like you would a lunch sack. Roll up the sides to make a sealed packet. Repeat for remaining filets. Bake for 20– 25 minutes until fish is cooked through. Enjoy with brown rice.

DESSERTS

Mango Sorbet

Ingredients:

4 large ripe mangos– peeled, seeded, & cubed

3 limes– juice only (about 6 tablespoons)

1 cup brown rice syrup

Preparation:

Puree all ingredients in a food processor or blender and blend until smooth. Freeze in an ice-cream maker before storing in the freezer in a sealed container.

TIP: If you don't have an ice-cream maker you can place your blender pitcher in the freezer, covered, for half an hour and re-blend the sorbet to keep ice crystals from forming. Repeat as many times as necessary until your sorbet is firm enough to hold its shape. Transfer to a sealed container to store in the freezer.

PARTY TIP: Serve a scoop of sorbet in a champagne glass & top with plain or flavored sparkling water.

Strawberry Sorbet

Ingredients:

1 lb strawberries

2 limes– juice only (about 4 tablespoons)

2/3 cup brown rice syrup

Preparation:

Puree all ingredients in a food processor or blender and blend until smooth. Freeze in an ice-cream maker before storing in the freezer in a sealed container.

TIP: If you don't have an ice-cream maker you can place your blender pitcher in the freezer, covered, for half an hour and re-blend the sorbet to keep ice crystals from forming. Repeat as many times as necessary until your sorbet is firm enough to hold its shape. Transfer to a sealed container to store in the freezer.

PARTY TIP: Serve a scoop of sorbet in a champagne glass & top with plain or flavored sparkling water.